CHECK OUT OUR RECIPE BOOKLET!
Back
Chicken Pozole Verde
Servings: 6-8
Prep Time: 10 MINS
Cook Time: 30 MINS
PRINT THIS RECIPE: 
Share this recipe:
Ingredients
| 2 lbs. | RANGER® Free Range Boneless Skinless Chicken Thighs |
| 1 1/2 lbs. | fresh tomatillos, husked and washed |
| 6 cloves | garlic |
| 1 | large yellow onion rough chopped |
| 1-3 | jalapeño peppers destemmed and chopped (remove seeds for less heat) |
| 1 1/2 tbsp. | oregano |
| 1 tbsp. | ground cumin |
| 6 cups | organic chicken broth |
| 1/2 bunch | cilantro destemmed and chopped |
| 3-4 | Anaheim chilies roasted, seeded, peeled and diced |
| 1 25 oz. | can Hominy drained |
| 1 oz. | lime juice |
| salt and pepper | |
| Toppers | |
| thin-sliced radishes, thin-sliced jalapeños, crumbled cotija cheese, sour cream, avocados, lime wedges, diced onions, and corn chips. |
Directions
| Step 1 |
| In a large pot, place the chicken thighs, tomatillos, onion, jalapeño, garlic, cumin, oregano, and chicken broth. Bring to a boil and simmer for 2.5 hours. Remove tender chicken thighs and break up into bite-sized pieces. Puree the stock ingredients until smooth (using an immersion or stand blender). Add the chicken back in. Add Anaheim chilies and hominy. Simmer for 30 min and finish with lime juice, cilantro, salt, and pepper to taste. |
| Step 2 |
Serve with your favorite toppings.
TIPSIf you can’t find fresh tomatillos in your local market you can use canned, just drain out most of the juice from the can. Canned diced chilies can be substituted for roasted chilies. The spice and freshness of this dish pairs perfectly with a Mexican-Style Amber Lager or a chilled glass of Oregon Pinot Gris. |
